HOT! HOT! HOT!

[Steve Whiting]

Okay so this weekend I attempted my second Brisket cook using a clay saucer instead of a filled water pan. I placed the foiled saucer on top of the foiled empty Weber water pan and put in place. Using the Minion method, I dumped approximately 20 hot briquettes on top of my full charcoal ring and added a few chunks of wood. I assembled the smoker and with all vents open I immediately put the Brisket on and let her heat up to desired temp. To my surprise the WSM reached over 300 degrees in less then 15 minutes. Closing all bottom vents I managed to bring the temp down but it took some time. Throughout the entire cook I struggled to keep the temps down to under 250, many times reaching 260. For most of the cook I had only one of the 3 bottom vents open and it was no more then 20% open at best. Why so hot? This makes me want to go back to using water in the pan. By the way, I had this same problem the first time I tried cooking with the clay saucer.
Any ideas?

 

[Rich Langer]

One little suggestion - light less briquettes.

Many folks who are starting to use the Minion Method (like me a litte bit back) start with too many brix so the temp shoots thru the desire 250F and you have to fight to get it down.

Next time, if the weather is nice, try lighting only 10 brix

 

[Dave/G]

Steve, just curious here,
Did you start to shut down vents when you approached 200*?
Not that my method is the best or anything like that, but I've learned to close all bottom vents about 90% when I approach 200* if I'm looking for a target range of say 230*-250*
If it's windy, I'll close 2 100% and see what happens. When I get some stabilization, depending on the weather, I leave each vent open just a sliver.
I use the saucer and have found it very effective. Dealing with water is something I'd rather not go back to
Just for informational purposes, yesterday I did a 5 lb brisket flat on the kettle. Filled 2 char baskets with lump, one small piece of wood in each. 2 lit briquettes in each to start. Temps, were low of course as I started, but never got above 300* during the approximately 5 hour cook with bottom vents closed 100% afte temps got to 280ish. My wife and I thought the brisket was one of my better efforts.

 

[Steve Z]

Steve,

I'll second Rich's comment, use less lit brix. Makes the temps much easier to catch on the way up.
I usually do my briskets (all I can find around here are flats) high heat on the kettle.

BTW, how did the brisket turn out?

Steve

 

[Steve Whiting]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Steve, just curious here,
Did you start to shut down vents when you approached 200*? </div></BLOCKQUOTE>
Nope. I went to wash my hands and upon returning to the WSM it was over 300. I guess I should have paid closer attention to the increasing temp and reacted sooner. I also think that Rich's suggestion of using less hot coals in a good one. 20 was probably way to many to try and control. Thanks guys for the suggestions. I will impliment in my next attempt.

 

[Steve Whiting]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Z:
Steve,

I'll second Rich's comment, use less lit brix. Makes the temps much easier to catch on the way up.
I usually do my briskets (all I can find around here are flats) high heat on the kettle.

BTW, how did the brisket turn out?

Steve </div></BLOCKQUOTE>
I believe it was my best one so far. It was a huge piece of meat and I did find a lot of fat in it when I cut it up but very tasty. I tried something new and foiled it at 165 and put back on till 195. Let rest and dinner was ready!

 

[Steve Z]

Nice!! I wish I could find something other than over-trimmed flats around here

. Oh well! Glad it turned out good.

Steve